PEACH GALETTE
Provided by Marcy Masumoto
Categories Brunch Dessert Bake Picnic Peach Summer Chill Party Potluck Pastry Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8 to 9-inch galette; serves 6 to 8
Number Of Ingredients 15
Steps:
- To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
- Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
- When the dough is well chilled, preheat the oven to 375°F.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
- Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
- Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
- Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.
FRESH PEACH GALETTE
Fresh summer peaches are enveloped in an easy homemade butter crust to form these adorable open-faced galettes that you can customize with any seasonal fruit.
Provided by HewnBread
Categories World Cuisine Recipes European French
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
- Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
- Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
- Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 384.2 mg, Sugar 8.6 g
PEACH GALETTE
This easy peasant-style recipe is a wonderful and flavorful peach dessert to serve as an ending to your fabulous Italian meal. Dust with powdered sugar just before serving.
Provided by Tom W
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
- Place pie dough round on a rimmed baking sheet.
- Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 58.4 g, Fat 10.1 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 264.3 mg, Sugar 37.4 g
PEACH GALETTE WITH BROWN SUGAR CRUST
Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
- For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
- Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
- Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
- Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
- Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.
Nutrition Facts : Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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PEACH GALETTE RECIPE | EATINGWELL
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5/5 (1)Total Time 1 hr 50 minsCategory Healthy Peach RecipesCalories 273 per serving
- Preheat oven to 350 degrees F. Pulse all-purpose flour, pastry flour, salt and 2 tablespoons sugar in a food processor until combined, 3 to 4 pulses. Add butter; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add vinegar, 4 tablespoons ice water and 1/4 teaspoon vanilla; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap; gently press into a 4-inch disk. Cover with additional plastic wrap. Carefully roll the dough (between the plastic) into a 12-inch round. Place in the freezer for 5 minutes.
- Remove the dough round from freezer; remove and discard the top piece of plastic wrap. Line a baking sheet with parchment paper. Invert the dough onto the prepared baking sheet; remove and discard the remaining plastic wrap.
- Combine cornstarch and 4 tablespoons sugar in a large bowl. Add peaches, peach preserves and the remaining 1 teaspoon vanilla; stir to completely coat.
- Mound the peach mixture in the center of the dough round, leaving a 3-inch border. Fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch-diameter circle of exposed peaches in the center.
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Top Asked Questions
How to make Peach Galette dessert?
This Peach Galette is a warm, rustic dessert that is so simple to make. You will love the flaky crust and the sweet filling. Preheat oven to 375. Pit and slice peaches. Optional: Remove the skins. Add peach slices to a large bowl. Add flour, sugar, almond extract, lemon juice, and cinnamon. Stir until evenly coated.Can you make strawberry peach Galette ahead of time?
This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Make sure the cubed butter is extra cold before beginning. See make ahead/freezing instructions in the recipe notes if you’d like to get started ahead of time.How do you know when a peach Galette is done?
You'll know that it's done when the peaches are tender, the filling bubbles a little bit, and the crust is golden brown. As soon as the galette comes out of the oven, brush the peaches with a little bit of jam to give them a glossy, shiny finish. The galette slices most easily if you allow it too cool for about an hour before serving.What is in a strawberry peach Galette?
This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Assembling it couldn’t be easier and there’s no need to wait hours for it to cool before slicing.